Crunchy, Bright Pink Quick-Pickled Red Onions
Five minutes of active work, a quick boil, and you’ve got a crunchy, tangy, shockingly pink condiment that makes everything it touches better.
Equipment
- Small saucepan
- Sharp Knife
- Cutting Board
- Heat-safe bowl or Mason jar
- Whisk
Ingredients
- 1 medium red onion (about 8 oz)
- 0.5 cup white vinegar (5% acidity)
- 0.5 cup water
- 1 tablespoon granulated sugar
- 1.5 teaspoons fine sea salt
Instructions
- Prep the onion: Peel it, slice off the root end, and cut it in half from root to tip. Then slice each half crosswise into thin rings, about 1/8-inch thick.
- Boil the brine: In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over high heat, stirring once or twice to dissolve. About 2 minutes.
- Pour and wait: Place the sliced onion in a heat-safe bowl or jar. Pour the boiling brine directly over the onions, covering them completely. Stir gently. Let cool at room temperature for about 15 minutes.
- Store: Transfer to an airtight jar and refrigerate for up to 3 weeks. The onions are best in the first week when they are crunchiest.
Notes
Slice onions very thin for quick pickling; use a mandoline for speed. You can reduce sugar to 2 teaspoons for a less sweet version. For a spicy kick, add a sliced jalapeño to the brine. If using a metal lid, cover with plastic wrap before screwing on to prevent reaction with vinegar.